Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Today’s Eat the World takes us off the coast of Madagascar to Réunion Island. As I began my exploration of recipes, Sausage Rougail came up time and time again. However, many of the recipes were vague, especially when describing the exact type of sausage to add. I did note the word “creole” came up a few times as well as an abundance of chili pepper being added to bring up the spice level.
I ended up using andouille sausage, then realized that this particular modification even had its own name!
The dish ends up being a sausage cooked in a spicy tomato sauce and then served over rice. Modifications I made were to use a jalapeno (which I grew in my garden & had on hand) in place of serrano pepper and using fewer of them to keep the spice level acceptable to my family (this kids still complained but Hubs and I enjoyed it), and of course the type of sausage used.
Hubs and I enjoyed this one and were happy to eat the leftovers after the kids turned up their noses!
Check out all the wonderful Réunion island dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Recipe notes:
-I used a smoked, fully cooked sausage in this recipe
-To peel tomatoes, use a sharp knife to cut an X in the bottom of each tomato. Place the tomatoes in boiling water for 1 minute to blanch, then immediately plunge them in ice water to stop the cooking. Remove from the ice water and the skins should peel away easily.
Rougail Z’Andouille
Adapted from La Réunion
1 tablespoon extra virgin olive oil
1 (15 ounce) andouille sausage, sliced
1 large onion, sliced
1 jalapeno pepper, diced small
4 tomatoes, peeled and diced (about 3 cups)
1 teaspoons freshly ground ginger
¼ teaspoon ground turmeric
Salt & pepper, to taste
Basmati rice, cooked
Heat the oil in a skillet over medium heat. Add the sliced sausage and lightly fry. Add the onions and cook until softened, about 7 minutes.
Stir in the jalapeno, tomatoes, ginger, turmeric, salt, and pepper. Bring to a simmer. Cook for 5 minutes covered, then uncover and cook for another 10-15 minutes until the sauce is thick and reduced.
Serve over hot basmati rice.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso
This recipe was quite popular this month! I love the idea of using andouille with the tomatoes and spices.
ReplyDeleteSounds wonderful Amy and I like how all of you used a different type of sausage and different procedures.
ReplyDelete